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What have you been eating, drinking, and cooking?
What food and drinks have you been enjoying (or not enjoying) recently? Have you cooked or created anything interesting? Tell us about it!
What food and drinks have you been enjoying (or not enjoying) recently? Have you cooked or created anything interesting? Tell us about it!
On Saturday my wife and I had a celebratory pre-vaccination dinner, and we had a variant of a drink called a Godmother, which is Amaretto and Vodka. Our vodka is a peppermint vodka, and honestly, I don't recommend using that for a Godmother. I shook the vodka and amaretto in a shaker with ice, then poured it over crushed ice. It was almost obnoxiously sweet, probably due to the peppermint vodka. I will probably try it again but with a less flavoured vodka.
Amaretto and peppermint flavored anything together sounds like a pretty gross combo, at least to me. :P How much Amaretto did you use? Depending on the brand, Amaretto can be pretty sweet on its own. E.g. Disaronno is quite sugary. I love it in a sour, mixed with equal parts lemon and orange juice with a dash of bitters, though.
It was McGuinness Amaretto Dell'Amorosa which I think is not as sweet as Disaronno (though I admit it's been years since I've had Disaronno). The flavour pairing with peppermint wasn't bad, but it was just saccharine. My tastes run more towards beer and scotch whisky, but if one were to like excessively sugary things, then this would not be unpleasant.
I like Amaretto enough to try it again with a straighter vodka though, and leave the peppermint vodka alone completely.
Never had McGuinness, I don't think, but Disaronno is definitely on the sweeter side of those that I have tried. I enjoy Amaretto too, but honestly don't drink it that often, even though we usually have a bottle sitting in our liquor cabinet for when my Godfather (who adores it) comes over. Frangelico (hazelnut liqueur) is more my jam, since it's especially nice on the rocks after a big meal.
Edit: Just made myself a Disaronno on the rocks, cuz why not. And yeah, it's ridiculously sweet. Gonna have to let a lot of the ice melt before I will even be able to enjoy it.
that sounds pretty good (aside from the peppermint), I went through a phase when I was younger of just 'fortifying' liqueurs like Chambord or Amarettos by adding vodka. I like imagining your entire dinner was just the obnoxiously sweet cocktails, just pure vaccine celebration, though the hangover would be terrible lol
The rest of dinner was from a local restaurant that my neighbour owns - I had 2 pieces of buttermilk chicken with fries and coleslaw, and my wife had a vegetarian green thai curry with quinoa. The drink was complementary to neither.
But I'm going to try it again at some point, made better!
I think sometimes you have to embrace the resulting disjointedness of eating and drinking what you love, that's the variety we're fortunate to get in modern society
Still making my weekly from-scratch pizza. I keep getting better! I was very pleased to discover that the canned California tomatoes taste noticeably better than the Italian tomatoes. I felt like it was a waste of CO2 for me to buy imported tomatoes when I'm in such a fertile region of the US. And as it turns out that is also the right decision for taste and price ($3/can instead of $5)!
Last thing I will say I cooked (not pre-prepared or frozen or too simple to count) would be a chicken stew last week. We ate on the leftovers for a couple days.
I seared a nice salmon filet in a cast iron skillet and put that on a bed of salad with some other fixins earlier last week, turned out FANTASTIC.
Going to be making MSG Pickles, Buffalo chicken dip, some French Onion steak sliders, and a caprese salad as some food for a party I'm hosting this coming weekend as well! Hopefully the prep goes well, I'm a little behind schedule since I couldn't buy ingredients yet as my partner gave my car a flat on an errand 😑
Other than that, I've rather significantly upped the flavor of my morning cup of coffee by tightening the grind size and brewing at a lower temp (200f). I can actually taste some of the notes that are on the side of the bag now, which has been a once in a blue moon experience up until this point.